In June, the hospital started using pure grass-fed beef, without unnatural supplements and growth hormones, and many of the fruits and vegetables offered to patients are organically grown.

“Since many of our patients are making organic food choices at home, we feel it’s important that we offer these items at the hospital, too,” says spokesperson Gillian Cappiello. “Wholesome and healthy foods play such a vital role in patient recovery.”

The hospital will soon offer 100% organic meals, according to Maria Simmons, manager of the patient food service and chair of the hospital’s Nutrition Action Committee.

“We viewed the introduction of more organic foods as part of a broad program aimed at providing a home-like atmosphere during a stay at our hospital,” she says. “It’s also a natural extension of our cultural foods menu. The feedback we’ve had from patients so far is extremely positive.”

For more than a year, the hospital, located in one of the most diverse areas of Chicago, has offered a Korean menu featuring authentic dishes made entirely from scratch. Freshly prepared Hispanic menu items launched last fall, and an Indian Halal menu will follow.

Organic and cultural dishes are made fresh daily, with items rotating throughout the week. They will be offered periodically in the hospital cafeteria, as well.